Influence of steamed larch feeding on meat quantity and quality of Holstein steers

Ozutsumi, K.; Chikuni, K.; Koishikawa, T.; Kato, S.; Terada, F.; Nomura, T.; Yoshitake, M.

Influence of steamed larch feeding on meat quantity and quality of Holstein steers

1990

Six Holstein steers (average 11.8 months of age, average 245 kg of body weight) were used to investigate the effects of feeding of steamed larch (steam pressure 20 kg/square-cm, 3 min.) on the organs, meat quantity and quality. Half of them were fed the steamed larch as a roughage substitute in a finishing ration, the other fed the dry wafer of Italian rye grass as a control. After fattening the cattle about 10 months, the finished body weight of experiment and control ones were on average 570 kg and 586 kg. After slaughtering, measurements of organs weight, carcass composition and physicochemical analyses of M. longissimus thoracis and M. semimembranosus and taste panel test were performed. The cattle fed steamed larch tended to have heavier weight of the ruminocrecticulum than the control animals. However, the other organs did not differ between them and also there were not found abnormal organs as a critical observation. The carcass weights of control cattle were heavier that those of steamed larch, however, there was no proportion of carcass composition. The crude fat content of the muscle in the experimental cattle was larger than that of the control ones, however, the other physicochemical analyses did not differ between them. There was no difference on the fatty acids and the free amino acids composition between them. The taste panel scores for M. longissimus thoracis of the experimental cattle were found to be a little better than those in the control. But those for M. semitendinosus tended to be reversed. Those results indicated that the steamed larch feeding as a roughage substitute in a finishing ration for cattle was no problem for material of feeding from the point of view for meat quantity and quality

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